Lengua Conference

09/30/2024

Tony Cho ( ) is a creative leader, a sustainability advocate and a community-focused developer. He’s pushing the boundaries of real estate development and venture capital.

As CEO of Cho Ventures, he has pioneered impactful projects, including Metro1 Commercial, Future of Cities and PHXJAX, cultivating urban landscapes with sustainability at the forefront. At Lengua, he discussed Miami’s growth through food and community.

Watch the full keynote on our Youtube Channel - link in bio!

09/30/2024

09/20/2024

This year at Lengua, our guest speakers Chef Antonio Bachour and Pamela Fuertes discussed the tools and resources that industry professionals can access to grow their business skills.

Take a look at the full video on our Youtube channel!

09/17/2024

Karina Iglesias, wine consultant is passionate about the ethical practices behind the wine industry. She ensures that the wines she curates support fair practices and worker rights.

Explore this insight to understand how sustainability plays a crucial role in wine making!

09/13/2024

Roni Mazdumar .mazumdar (CEO, Unapologetic Foods) and Chef Chintan Pandya (Executive Chef & Partner, Unapologetic Foods) tell us how they scaled their NYC restaurant into a hospitality group in a matter of years.

Listen in on what they have to say in the full video - link in bio to our Youtube Channel!

09/03/2024

Pamela Fuertes (), Dean of Miguel B.Fernandez Family School of Global Business, Trade & Transportation at Miami Dade College shares with us her take on mentorship.

08/30/2024

Will Thompson, Founder of ( soon!) and Karina Iglesias, Wine consultant in the city, two of Miami’s go-to beverage connoisseurs, joined us at Lengua to discuss how they crafted award-winning beverage programs for restaurants and bars.

Watch their full panel on our Youtube channel to learn from the best on how to curate your drinks menu.

Link in bio.

07/26/2024

As part of ‘s intentional approach, he continuously focuses on defining and refining. Defining establishes the foundation, while refining enhances and perfects it. The process transforme unintentional growth into deliberate, intentional progress.

07/17/2024

.mazumdar reminds us that terms like “scaling” in the restaurant industry might sound corporate, but behind every success story are real emotions and meaningful connections. It’s these heartfelt moments that truly elevate our dining experiences.

07/11/2024

, Chef and founder of talks about her path to finding her identity as a Chef. Her story is one of understanding and growth, sparked by the answers to these key questions. Join us and reflect on these questions with your team for your growth and inspiration!

06/25/2024

During Lengua Conference, , owner of , co-owner and soon to open , spoke about how he sees his job as doing the best he has in his power to attract and retain those candidates.

06/13/2024

CEO .mazumdar & Chef-Partner , from , are changing the way people experience food. They are achieving this by creating a generational shift through community rooted in authenticity, which leads to a change in perception.

06/05/2024

, CEO and owner of Smorgasburg, embraces a growth mindset through iteration. By being open to continuous learning and improvement, individuals can iterate on themselves, their projects, and ultimately progress towards their goals.

06/03/2024

Through Lengua Activations, we’re diving deep into the stories that make Miami unique. From unforgettable dishes to what’s missing in our city, we’re listening and learning.

Let’s keep the conversation going! Stay tuned!

05/30/2024

Mark Rosati, former culinary director at Shake Shack, started with the company when their first location in Madison Square Park was the only one. Since then, Shake Shack’s intentional approach has driven its global growth and innovation.

Learn what it means to be intentional with insights from Mark Rosati. Reflect on these questions and share the wisdom with your team!

05/20/2024

Water brands & created an exciting activation during Lengua!

We explored how the qualities of water can significantly influence the taste of food. Through an intriguing tasting session, we paired parmesan cheese, chocolate, caviar and olive oil with , and tap water. The experience highlighted the interplay between the best water for each flavor.

Give them a follow to be up to date with their pairing tips!

05/16/2024

x Chef from : a collab we never knew we needed.

A month has passed and we are still thinking about those slices! A huge thank you to the team at Miami Slice & Chef Nando for creating delicious crispy pies that defied our idea of what a slice of pizza could be.

Which one was your favorite? Let us know in the comments!

Psssst… if you haven’t heard yet, Itamae AO just opened in Midtown Miami, go say hi.

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05/14/2024

Things that make us happy: Maty’s, yummy bites from amazing cocktails by .miami and music by

Thank you and team for hosting our Lengua Party by this year. We had the best time with the best company!

05/07/2024

For Victor Jaramillo, also known as a Venezuelan photographer based in Miami, cooking and food are art. An art he admires and values in a very special way. In this sense, he holds a special admiration for the people who work and practice this craft.

This passion is shared with , so when he decided it was time to pay a well-deserved tribute to these artists, Jaramillo spoke with Barake to collaborate on creating portraits of these culinary stars. Portraits taken by Bajito and curated by Barake. Portraits bursting with color, featuring subjects in their environment, in perhaps classic positions, but captured in a very modern manner.

In this photographic exposition, Victor Jaramillo and Nidal Barake invite you to immerse yourself in the vibrant world of culinary artistry. Through their lens, they celebrate the dedication, skill, and creativity of those who bring flavor to life. Each portrait tells a story of passion, perseverance, and the profound connection between art and sustenance.

Thank you for joining us at Lengua as we honored the unsung heroes behind the scenes and explore the beauty of gastronomy captured in every frame.

05/04/2024

The premium brew that was driving our creativity and productivity at Lengua this year.

Thank you to for their support at Lengua! We deeply appreciate how Nespresso not only delivers exceptional coffee but also upholds accountability, both to consumers and to the world we live in. Their commitment to responsible business practices and making a positive difference is truly commendable.

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05/02/2024

Big shoutout to the incredible team for their unwavering support and belief in Lengua since day one!

Sanpellegrino has created a global community to nurture young talent in the world of gastronomy and promote responsibility,sustainability and inclusivity in fine and food culture.

Stay tuned for more on their food and water harmonizations that happened during the networking hour!!

04/29/2024

Can’t stop thinking about the extraordinary collaboration dinner that kicked off Lengua this year by Chefs and .bachour at !!!

Thank you to everyone who joined us and was able to experience every bite that was carefully crafted with so much passion and precision. We can’t wait for what’s to come next year!

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04/18/2024

Chef from !

Since Janshanic was a child she demonstrated her passion for the Culinary Arts inspired by her mother, the renowned Chef to the Stars, Marilyn López. Her passion for gastronomy led her to study Culinary Arts in Cayey, Puerto Rico and at the same time did collaborate with her mother on different projects.

Working alongside her mother for more than a decade,inspired her to open her own restaurant, La Ventana at Piñones. After Hurricane Maria hit the island, Janshanic decided to move to Miami where she worked with Suzzane Michael Events, and subsequently opened her new project D’Pura Cepa at , a culinary space in Wynwood.

D’Pura Cepa is a project that seeks to introduce the diverse public of Miami to the street food of Puerto Rico. In this traveling kitchen concept, diners will not only be able to enjoy Puerto Rican street food, but can also witness the preparation of dishes from scratch.

Join us today to learn about D’Pura Cepa and her experience in starting this new venture with an innovative approach to operations and marketing strategies!!

See you all soon!

04/15/2024

lengua : Spanish for tongue.

Available to purchase 04/17 and 04/18 on-site.

04/12/2024

Join us for Lengua after hours next Wednesday, April 17th at 9:00 pm!!!

Come celebrate the opening day of the conference with music, cocktails by .miami & bites by !

RSVP through the Resy link in bio.

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